Grondin Gris Farci à la Boulonnaise

Name: Grondin Gris Farci à la Boulonnaise (Grey gurnard stuffed in the fashion of Boulogne)
Yield: Serves Four
Cuisine: France
Ingredients: fines herbes, to include parsley and chives, chopped, 3 tbs a shallot, chopped; fresh breadcrumbs, 6 tbs; fines herbes, to include parsley and chives, chopped, 3 tbs a shallot, chopped; fines herbes, to include parsley and chives, chopped, 3 tbs a shallot, chopped; fines herbes, to include parsley and chives, chopped, 3 tbs a shallot, chopped; fresh cream, 100 ml (7 tbs); for the stuffing; pork, ¼ kg (9 oz), minced and blanched; eggs, 2; butter, 30 g (1 oz); shallots, 2, finely chopped; white wine (Mâcon or Aligoté if possible); fish fumet, 100 ml (7 tbs); grey gurnard, a large

Grey gurnard stuffed in the fashion of Boulogne

Preparation info

Serves
Four

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This is a ‘recette typique régionale’, as given to me by M. Hamiot, owner of the bustling Bar Hamiot by the fishing port in Boulogne.

Ingredients

grey gurnard, a large
one, weighing 2 kg (4½ lb) uncleaned
butter

Europe
France
North West France
Main course
Mediterranean

Method

Gut the gurnard without cutting it open more than necessary. Make the stuffing with the ingredients shown, stuff the fish and sew it up.

Cover the bottom of a buttered baking dish with the finely chopped shallots and place the stuffed fish on this bed. Season it and sprinkle the wine over it, then cook it for about 45 to 50 minutes in a moderate oven (355°F, 180°C, gas 4). When the fish